Best 2 Punjabi Chicken In Thick Gravy Recipes
# **Punjabi Chicken in Thick Gravy: A Culinary Symphony of Flavors**
In the culinary tapestry of India, Punjabi cuisine stands out as a vibrant and flavorful symphony of spices, textures, and aromas. Among its many delectable offerings, Punjabi chicken in thick gravy holds a special place, tantalizing taste buds with its rich, creamy sauce and succulent chicken pieces. This dish embodies the essence of Punjabi cooking, blending aromatic spices, creamy yogurt, and fresh herbs to create a hearty and satisfying meal.
Our collection of Punjabi chicken in thick gravy recipes offers a diverse range of culinary experiences, catering to different taste preferences and cooking styles. From the classic Amritsari Chicken, renowned for its fiery red gravy and tender chicken, to the creamy and indulgent Butter Chicken, each recipe promises a unique taste adventure.
For those seeking a burst of heat, the Lahori Chicken will deliver with its fiery red chili-based gravy, while the milder Chicken Makhani offers a velvety tomato-based sauce that is sure to please. Additionally, the Chicken Karahi, cooked in a traditional karahi pan, offers a smoky and aromatic twist to this classic dish.
Whether you prefer a quick and easy weeknight meal or a show-stopping centerpiece for a special occasion, our Punjabi chicken in thick gravy recipes have something for every home cook. Dive into the culinary depths of Punjab and treat your taste buds to an unforgettable journey of flavors.
PUNJABI CHICKEN IN THICK GRAVY
This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers. Serve over rice, or with chapatti or roti.
Provided by //^_^\\ Chatterjee
Categories World Cuisine Recipes Asian Indian
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
- Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
- Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g
PUNJABI CHICKEN IN THICK GRAVY
This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers." by chef montaser masoud
Provided by Chef Montaser Masou
Categories Southwest Asia (middle East)
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Directions.
- Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color. Add the onion; cook and stir until translucent, about 5 minutes. Stir in the garlic and ginger; cook until the onions brown, about 5 minutes. Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water; cook another 5 minutes. Lay the chicken into the sauce; mix to coat the legs. Cover; reduce heat to medium-low; cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 463.2, Fat 23.5, SaturatedFat 7.5, Cholesterol 224.4, Sodium 262.6, Carbohydrate 7.5, Fiber 1.5, Sugar 2.5, Protein 53.6
Tips:
- To achieve tender and flavorful chicken, marinate it in a mixture of yogurt, ginger-garlic paste, lemon juice, and spices for at least 30 minutes before cooking.
- Use a heavy-bottomed pot or pan to cook the chicken. This will help distribute heat evenly and prevent the chicken from sticking.
- Cook the chicken over medium heat until it is browned on all sides. This will help seal in the juices and prevent the chicken from drying out.
- Add chopped onions, tomatoes, and ginger-garlic paste to the pot and sauté until the onions are translucent and the tomatoes are softened.
- Add a blend of spices, such as cumin, coriander, turmeric, and red chili powder, to the pot and stir to coat the chicken and vegetables.
- Add water or broth to the pot and bring to a boil. Then, reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.
- Finish the dish by stirring in a mixture of yogurt and cream. This will give the gravy a rich and creamy texture.
- Garnish the dish with chopped cilantro and serve with rice or naan.
Conclusion:
Punjabi chicken in thick gravy is a classic Indian dish that is enjoyed by people of all ages. It is a flavorful and versatile dish that can be served with a variety of sides. Whether you are a beginner or an experienced cook, this recipe will help you create a delicious and authentic Punjabi chicken dish.
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